It all started in 2001, when V-ZUG launched the world’s first Combi-Steam SL, bringing to homes a technology that up until then had only been used in the best restaurants. Researchers and developers had worked on the steam technology for years, inspired by professional cooking. Steam was, and still is, the not-so-secret super power of some of the best restaurants in the world. It helps to cook by preserving vitamins and organoleptic properties, without losing food’s consistency and brightness of colours.
Steam has been serving as an energy carrier for many centuries. It is produced easily by boiling water, a common and genuine resource which is particularly abundant in Switzerland: the country is crossed by major rivers, has some of the largest lakes in Europe and its peaks are covered with snow throughout the winter. The challenge for V-ZUG was not to discover water as a medium for refining food or how to pro-duce steam, but how to handle it beneficially in a domestic environment.
The outcome was an innovative appliance that introduced a simple and fast way to cook healthy and delicious food at home: the combi-steam oven. By gently, yet quickly heating food with steam, vitamins, minerals, trace elements and flavours are largely retained. Steam acts as an interface to transport energy into food efficiently: colours remain bright and the consistency perfect. In short, the combi-steam oven makes everyday life easier and supports a healthy lifestyle.